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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the stock in a saucepan until almost boiling, then reduce heat until barely simmering to keep it hot. | 2. Heat the butter and oil in a deep skillet or heavy bottomed saucepan over medium heat. | 3. Add the shallots and cook for 1-2 minutes, until soft but not browned. | 4. Add the garlic. | 5. Add the rice and stir with a wooden spoon until the grains are well coated and glistening, about 1 minute. | 6. Pour in the wine and stir until it has been completely absorbed. | 7. Add 1 ladle of hot stock and simmer, stirring until it has been absorbed. | 8. Repeat. | 9. After 10 minutes, add the tomatoes. Continue to add the stock at intervals stirring as before, until the liquid has been absorbed and the tomatoes and rice are tender, but still firm. | 10. Reserve the last ladle of stock. | 11. Add the reserved stock, parmesan, basil, salt and pepper. | 12. Mix well. | 13. Remove from heat, cover and let rest for 2 minutes. | 14. Sprinkle with additional parmesan when serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable stock	4	cups		44.2	8.2212	2.1216	0.6188
butter	1/4	cup	unsalted	342.0	15.714	10.686	28.8
extra virgin olive oil	1	tablespoon		-	-	-	-
shallot	8		chopped	921.6	215.04	32.0	1.28
garlic clove	4		crushed	-	-	-	-
arborio rice	1 1/2	1/2		-	-	-	-
white wine	1/3	cup		-	-	-	-
tomato	8		seeded chopped	321.6792	69.5184	15.7265	3.5742
parmesan cheese	1 1/2	cups	grated	444.0	48.0	48.0	6.0
basil leaf	1/2	cup		-	-	-	-
sea salt				-	-	-	-
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.